Why Make This Recipe

Birria tacos are a delightful mix of flavors and textures. The tender, slow-cooked meat combined with the warm tortillas creates a satisfying dish that is perfect for any occasion. Whether it’s for a casual dinner or a festive gathering, these tacos are sure to impress. Plus, they are a fun way to enjoy traditional Mexican cuisine at home!

How to Make My Favorite Birria Tacos

Ingredients:

3 lbs beef chuck roast
4 dried guajillo peppers
2 dried ancho peppers
1 onion, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
4 cups beef broth
Salt and pepper, to taste
Corn tortillas
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Directions:

Start by removing the stems and seeds from the dried guajillo and ancho peppers. In a skillet over medium heat, toast the peppers for a few minutes until fragrant.
In a blender, combine the toasted peppers, chopped onion, minced garlic, ground cumin, dried oregano, paprika, and a bit of beef broth. Blend until smooth.
In a large pot or enameled Dutch oven, heat a little oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear the meat on all sides until browned.
Pour the blended sauce over the meat and add the remaining beef broth. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 3 hours, or until the meat is tender and can be shredded easily.
Remove the meat from the pot and shred it using two forks. Return the shredded meat to the pot, stir well, and let it soak in the flavorful broth.
To serve, warm the corn tortillas in a skillet. Fill each tortilla with the shredded birria, adding some broth if desired. Garnish with chopped cilantro and serve with lime wedges.

How to Serve My Favorite Birria Tacos

Serve these birria tacos with a side of the rich broth from the pot for dipping. This adds an extra layer of flavor and authenticity to the dish. You might also include some sliced radishes or diced onions for added crunch.

How to Store My Favorite Birria Tacos

If you have leftovers, store the shredded birria in an airtight container in the refrigerator for up to 3 days. Keep the broth separate to help maintain the flavor and moisture. You can also freeze the shredded meat for up to 2 months. Just thaw it in the refrigerator before reheating.

Tips to Make My Favorite Birria Tacos

For a richer flavor, let the beef marinate in the blended sauce overnight before cooking.
Don’t skip the toasting step for the dried peppers; it enhances the overall taste.
If you want extra crispy tortillas, heat them in a skillet with a little oil before adding the meat.

Variation

You can make a vegetarian version of birria tacos using mushrooms or jackfruit instead of beef. Simply follow the same recipe, adjusting cooking times as necessary for the plant-based ingredients.

FAQs

Q1: Can I use a different type of meat for birria tacos?
A1: Yes! You can use lamb, pork, or even go for a vegetarian option with mushrooms.

Q2: How can I adjust the spice level of this recipe?
A2: If you prefer milder tacos, you can reduce the number of dried peppers or remove the seeds. For more heat, add a few jalapeños.

Q3: Can I make birria tacos in a slow cooker?
A3: Absolutely! After searing the meat, transfer everything to a slow cooker and cook on low for about 6-8 hours or until the meat is tender.

Amelia

Birria Tacos

Delicious and flavorful birria tacos made with slow-cooked beef chuck roast, warm tortillas, and a rich sauce.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

For the Birria

3 lbs beef chuck roast Choose well-marbled beef for better flavor.
4 pieces dried guajillo peppers Remove stems and seeds before toasting.
2 pieces dried ancho peppers Remove stems and seeds before toasting.
1 whole onion, chopped Adds flavor to the sauce.
4 cloves garlic, minced Enhances the sauce flavor.
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
4 cups beef broth Use low-sodium if preferred.
to taste Salt and pepper For seasoning.

For Serving

to taste Corn tortillas Warm before filling.
to taste Fresh cilantro, chopped For garnish.
to taste Lime wedges For serving.

Method

Preparation

Remove the stems and seeds from the dried guajillo and ancho peppers.
In a skillet over medium heat, toast the peppers for a few minutes until fragrant.
In a blender, combine the toasted peppers, chopped onion, minced garlic, ground cumin, dried oregano, paprika, and a bit of beef broth. Blend until smooth.

Cooking

In a large pot or enameled Dutch oven, heat a little oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear the meat on all sides until browned.
Pour the blended sauce over the meat and add the remaining beef broth. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 3 hours, or until the meat is tender and can be shredded easily.
Remove the meat from the pot and shred it using two forks. Return the shredded meat to the pot, stir well, and let it soak in the flavorful broth.

Serving

Warm the corn tortillas in a skillet. Fill each tortilla with the shredded birria, adding some broth if desired. Garnish with chopped cilantro and serve with lime wedges.

Notes

For a richer flavor, let the beef marinate in the blended sauce overnight before cooking. Don’t skip the toasting step for the dried peppers; it enhances the overall taste. If you want extra crispy tortillas, heat them in a skillet with a little oil before adding the meat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The broth should be kept separate to maintain flavor.